Citrus Salmon

Everyone adores classic comfort food like lasagna and mashed potatoes, but during late winter I love going for lighter dishes as a cozy way to transition into spring. What makes this citrus salmon recipe stand out from is the rich nutritional value interwoven with explosive flavors and dynamic textures. It's a light and easy protein blast that can heat up any winter evening.

You can find Harry & David® Wild Pacific King Salmon in my freezer every day of the year. After a long day of work, there are few things better to come home to than the promise of an easy dinner. Simply place the frozen filets in your fridge in the morning, and you're ready to start dinner by the time you come home.

It's also the perfect opportunity to cook with my favorite winter fruit: HoneyBells! They may look like your standard top-tier oranges, but what these tangerine-grapefruit hybrids pack is a sweet sensation that's only available once a year. I love to add HoneyBells to my morning smoothie and lunchtime salads, but they really shine in this no-fuss weeknight meal that looks and tastes like it took hours to make.

Citrus Salmon

PREP TIME: 10 minutesCOOK TIME: 15 minutesTOTAL TIME: 25 minutes

SERVINGS

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Ingredients

• 4 Filets Wild Pacific King Salmon Filets (4 ounces, each, thawed)
• 3 tbsp olive oil
• 2 tsp dried oregano
• 1 tbsp orange zest
• 1 tbsp lemon zest
• 12 medium red onion (Sliced)
• pinch of red pepper flakes
• 6 HoneyBell slices (or your favorite seasonal citrus)
• Fresh arugula (for garnish)

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Three Pounds of HoneyBells

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Wild Pacific King Salmon - skinless, boneless, 4 oz portions (6)

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Instructions

1
Thaw salmon according to package directions (see note below).
2
Once thawed, remove salmon from packaging and gently blot with a paper towel removing any excess moisture.  
3
Preheat the oven to 400 degrees.
4
Spray a 10-inch oven-safe skillet with nonstick cooking spray. 
5
In a medium bowl combine olive oil, oregano, paprika, orange zest, lemon zest, and red pepper  flakes.
6
Place the salmon filets in the prepared skillet skin side down and top each filet with some of the citrus mixture.
7
Sprinkle half of the red onion slices over the salmon followed by the orange slices.
8
Roast in the oven for about 15 minutes. Remove from the oven and garnish with fresh arugula.

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Notes

A Note on How to Thaw Salmon: I like to thaw frozen salmon filets by placing them in the refrigerator overnight. In a pinch, though, you can soak the filets in cold water for 30 minutes.

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Recipe Author: Lauren Grier